Categories: Children, Gluten-free *use gluten-free pasta, Dairy-free*eliminate the cheese In Naples, this is the quintessential Sunday dish which is cooked over night on Saturday. The luxuriously rich, condensed sauce is served with pasta. The long braised, fork-tender meat is served as a main course, often alongsidebroccoli rabe cooked with garlic. At my house, we sometimes make extra meat and shred it the next day with barbecue sauce and stuff it in brioche buns for lunch. While not traditionally Italian, it is incredibly delicious.